Santa Clara County, CA

El Jalapeno Rojo

Name: El Jalapeno Rojo
Address: 400 W San Carlos St, Santa Clara County, CA

400 W San Carlos St

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Apr 30, 2026

Pass

2 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Chlorine sanitizer concentration in the sanitizer bucket measured 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are available for review at all times.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source

Routine Inspection

Jan 10, 2025

Pass

2 recorded violations

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee did not wash hands before putting on new gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee washed hands and placed on new gloves.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket was measured at 200PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] A new sanitizer bucket was created; re-measured at 100PPM.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Jan 10, 2025 · Original Source

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